|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Have all employees properly wash hands as required by NC food code. Observed employee handling containers of raw chicken then cut broccoli, never washed his handswashing hands. CDI- Employee corrected, washed hands at hand sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Maintain handsinks for use at all times. Observed employee personal food stored in handsink. CDI- Food removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Separate and store food by final cook temperature. Observed bag of raw chicken in same container with bag of raw pork, Opporturnity exists for the pork to be contaminated by the chicken. CDI- PIC disposed of pork. Observed raw chicken stored above raw pork in walk in cooler. CDI- Food properly stored by final cook temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Cold hold foods at 45 or below. Observed prep cooler reading 55 degrees, all TCS foods inside were 52 degrees. Cooler plug GFCI had been tripped. CDI- Plug GFCI reset, cooler resumed working properly, observed at 42 degrees by end of inspection. All foods that had been in cooler less than 4 hrs were moved to walk in cooler to chill to 45 degrees or below until unit was properly operating again. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Employees need to maintain a clean appearance. Observed employee working with an apron soiled with meat blood. CDI- Employee changed to clean apron. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
Store in use utensils in a clean dry place. Observed knife and sharpener stored between prep sinks drainboards. CDI- Knife and sharpener cleaned and will be stored on cutting board when in use. |